Step 4: Making the sauce!

Step 5: Eat!

Enjoy your pasta. :D And maybe invite some friends or family over to help you finish it off?

Quick and easy, super fatty and oh so tasty. Never eat the fast food version again!

I am the biggest Splendid Table fangirl. Recently their email newsletter featured a super simple fettuccine alfredo recipe I just had to try. So here it is, in standard step by step instructa-format - just because I think more people need to know about the goodness of homemade fettuccine alfredo. :D

At this point, either tear off a sheet of parchment paper or use a large plate to set the grater on. That way, you'll be grating onto a surface that will allow you to dump the cheese right into the pot.

So grate away! Eyeball the amount. Use less or more according to your level of cheese desire.

Step 3: Pasta cooking and butter melting.

Fill the big pot with water (I'm using a stockpot) and throw in a couple of generous pinches of salt. Bring this to a boil.

As soon as the water comes to a boil, dump your pasta in. You need to cook the pasta so that it is slightly underdone. You want it to still be able to accept some liquid so that it'll soak up the cream later!

Put the 6 tbs. of butter into the saute pan over medium/low heat and start it melting while the pasta cooks. As soon as it's melted, turn off the heat. You don't want the butter to brown.

When the pasta is done cooking, drain it and we'll move on to the next step.

Step 4: Making the sauce!

When the pasta is draining, reheat the butter. You'll want the heat to be medium high.

Now, turn the pasta into the pan and pour the cream over top. You'll fold this mixture together for a few minutes until the pasta soaks up nearly all of the cream.

Then, add the cheese and fold again. It'll take a little elbow grease to get it all combined.

Once it's combined, taste test and add pepper and salt as desired. I like a ton of pepper on mine. :D

Step 5: Eat!

Enjoy your pasta. :D

And maybe invite some friends or family over to help you finish it off?

Funny sidestory: I printed out the 'ible and went to the supermarket for the ingredients (Had a completely empty fridge). As i was getting the stuff for this alongside other instructables, i noticed the smiling guy next to me peeking onto my papers... I looked at him and he smiled back, telling me that normally he sees such prints in the do-it-yourself where he works. Hehehe! If he only knew where i plan on going this afternoon... :)

My favourite fakery is fake cakes iced with fake icing, using silicone caulk, acrylic paint, and corn starch. Makes a convincing icing that sets into a permanent and strong rubber. And has the advantage that multiple layers bond tightly with the layers below so your icing won't break off when you move it. Hmmm. I should probably do an instructable about this :-)

You can use evaporated milk or you can to play with t he ration of butter to cheese. Most Italians did not have access to cream. the cream is an American tradition from what I have learned. I have also seen where egg yolks were added for a creaminess.

This has quickly become mine and my father's favourite meal. Simple ingredients, quick preparation, absolutely delicious. I recently tried this with penne rigate instead of fettuccine and love how the ridges captures this sauce. It's also somewhat easier to combine.

Huge thanks to you for this 'ible, I've tried alfredo sauces in the past and they never came out this good.

Was making some alfredo and found my cream was bad. Used half a cup of milk and half a cup of "sour cream." Got same consistency, but the sour cream made the cheese taste come alive. Still making it this way. Also have added green peas and chopped chicken to the sauce while cooking. Still good.

This looks delicious. I will have to try this version sometime. I usually use a recipe that is similar - I under cook the pasta in one pot and make the sauce in a different pot, and then finish cooking the pasta in the boiling sauce. What I do differently though is use some chicken stock and the yolk of one egg (it doesn't taste chickeny or eggy, it just adds flavor and creaminess). Try this recipe sometime: 1lb fettucine 1/2 cup butter 1 1/3 heavy cream 1 cup chicken stock 1 egg yolk 1/2 to 1 cup parmesan cheese salt and pepper Undercook the pasta and boil the chicken stock, butter, and cream together. Move the pasta to the boiling sauce and let it soak in and reduce. Finally add the egg yolk and cheese and stir until it's ready. Then put a touch of pepper on top. It is so delish!

Yum! It's always been one of my favorites (note the "Chubby" moniker). Using this as a starting point, I have at times added smoked salmon, clams, bay shrimp, or scallops. Adding fresh broccoli or spinach is a nice way to add color. You can use other pastas, add pesto sauce at the end, use garlic... Whatever! Alfredo is the perfect platform. Great instructable!

Huzzah! This is pretty close to the recipe used by the original Alfredo's in Florence. You may laugh at anyone who suggests using a roux-based cream sauce and calls the result Alfredo. You can make a nice mock-Alfredo that way, but it's not the real deal. Here's a way to make it easier: while your water is coming to the boil, place a stainless steel bowl that is larger than the rim of your pasta pot on top of the pot like a big double boiler. Place your cream and butter in this. The butter will melt and it'll all get warm as the water comes up to a boil. Once you put your pasta in the pot, replace the bowl over it so the cream and butter stay very warm, but this time make sure to put a utensil in between rim and bowl, to prevent boil-over. One thing; cook your pasta all the way, then drain but do not rinse it. (Do not under-cook it, it does not need to absorb the cream. Read on.) It is best to use a pasta pot with a built-in drainer insert, this way you can just lift it up and it drains itself while keeping the hot water in the pot. Replace the bowl over the hot water, dump the pasta into the warm cream and melted butter and immediately add the cheese and stir. It's that simple. No need for a secondary step, just dump the pasta and the cheese in and you are done save the seasoning. It'll thicken and get creamy right away. It will be much creamier and with more sauce than what you see in the pictures here, where you see small particles of cheese. (No offense to original author, but really it can be smoother.) Alfredo should be smooth as silk, no need for added cheese at the table. Part of its allure is its silky texture. There should also be a bit more sauce, you want some liquid sauce in your bowl. I heartily suggest use of the smallest-holed microplane grater to grate your cheese, it will melt in so much quicker with not one unmelted particle left to mar the smoothness. To be truly authentic use white pepper freshly ground as fine as possible. It's just nicer in the dish. There is some thought that a small pinch of nutmeg will enhance the dish; I think that it does. Whether or not this is authentic is contested, but I think this is unimportant because it's such a small tweak - it's up to your taste.

Great contribution, meals from scratch have become increasingly hard to fine, thank you for showing it really isn't hard, and it tastes better and (probably) is better for you than anything you'd buy in a can/jar!

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Bio:Part of the Instructables Design Studio, former Contest Manager! I like embroidering, dancing, eating, jrpgs and inexplicably cute animals.
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